Homemade Fresh Fruit Syrup for Pancakes (Sweet & Easy!)
Drizzling homemade fresh fruit syrup over a warm stack of pancakes is always exciting. The colorful, glossy pour makes breakfast look irresistible and also fills the kitchen with the scent of simmering fruit and happiness. Whether you’re using fresh strawberries, blueberries, mangoes, pineapples, peaches, or mixed fruits of the season, this fruit syrup recipe is perfect for pancakes, waffles, or ice cream! You can easily adjust the type of fruit to elevate your morning pancakes! This recipe creates a slightly chunky syrup.
š« Why Youāll Love This Recipe
- Simple Ingredients: You only need fruit, sugar, lemon juice, and a pinch of salt.
- Customizable: Use any fruit thatās in season or frozen fruit for convenience.
- No Artificial Additives: Pure, fresh, and naturally delicious.
- Versatile: Perfect for pancakes, waffles, yogurt, or even ice cream!
š Ingredients
- 2 cups fresh or frozen fruit (strawberries, blueberries, raspberries, mangoes, or peaches)
- Ā½ cup sugar (adjust to taste or replace with honey or maple syrup)
- Ā½ cup water
- 1 tablespoon lemon juice (adds brightness and balance)
- pinch of salt (enhances flavor)
šÆ Equipment Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Fine mesh strainer (optional, for smooth syrup)
- Glass jar or heat-safe container for storage
š„ Serving Tips
Pour your homemade fruit syrup generously over pancakes, waffles, or French toast. Add a dollop of nondairy whipped cream or a sprinkle of chopped nuts for texture and flavor.
š Flavor Variations
Try experimenting with these combinations:
- Strawberry + Mint: Refreshing and fragrant.
- Blueberry + Lemon Zest: Bright and tangy.
- Peach + Vanilla: Smooth and summery.
- Mango + Coconut Milk: Tropical and creamy.
š” Final Thoughts
This fruit syrup recipe is more than just a topping ā itās a celebration of natureās sweetness and mornings. It turns simple pancakes into something extraordinary and makes every breakfast feel like a weekend treat.
Easy Fresh Fruit Syrup for Pancakes
Ingredients
Method
- Combine Ingredients: In a medium saucepan, combine fresh fruits or berries, sugar, salt, and water. Add lemon juice and vanilla extract.
- Bring to a boil: Place the saucepan over medium-high heat. Stir occasionally until the sugar dissolves and the mixture comes to a gentle boil.
- Simmer and Mash: Reduce the heat to medium-low to maintain a simmer. Cook for about 5-8 minutes, stirring occasionally and gently mashing the fruit with a potato masher or fork to release the juices. The berries will soften, and the liquid will begin to thicken slightly.
- Thicken (optional): If you prefer a thicker syrup, create a cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the simmering berry mixture and stir constantly. Continue to simmer for about 1 minute until the syrup has thickened to your desired consistency.
- Cool and Serve: Remove the syrup from the heat and allow it to cool for about 10 minutes. It will thicken more as it cools. Serve over your stack of pancakes.
Notes
- Smooth syrup: For a smooth, seedless syrup, strain the finished mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
- Fruit variations: This works great with other fruits! Try chopped mangoes, pineapples, peaches, pitted and sliced cherries, or just one type of berry.Ā
- Sweetness: Adjust the amount of sugar based on the sweetness of your fruit. You can start with less and add more to taste after the syrup has cooked.Ā
- Storage: Store leftover syrup in an airtight container in the refrigerator for up to a week.Ā